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Categories:
yogurt olive oil mustard thyme ground coriander kosher salt fresh ground black pepper roasting chickens shallot carrots red bell peppers goat cheese chicken broth flour
Viewed: 25 - Published at: 5 years agoIngredients
- 1 cup plain Greek yogurt
- 14 cup olive oil, divided
- 1 tablespoon dry mustard
- 1 tablespoon chopped thyme
- 2 teaspoons ground coriander
- kosher salt
- fresh ground black pepper
- 2 (3 -3 1/2 lb) roasting chickens
- 1 lb about 16 shallot, peeled and left whole
- 6 carrots, peeled and cut into chunks
- 3 red bell peppers, halved, cored and quartered
- 1 (4 ounce) log goat cheese, softened
- 1 cup chicken broth
- 1 tablespoon flour
Method
- In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
- Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture.
- Refrigerate the chickens, uncovered, for 1 hour.
- Heat the oven to 350 degrees.
- Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well.
- Arrange a rack over the vegetables large enough to hold both chickens.
- Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours.
- Transfer the chickens to a large platter and tent with foil; set aside.
- Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
- Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
- Add half the shallots and pulse until roughly chopped.
- Add the goat cheese and salt and pepper to taste and pulse again until just combined.
- This makes a generous 2 cups of puree.
- Remove all but 1 cup of the puree and set aside to use throughout the week as a sandwich spread or dip, then puree the remaining red pepper mixture until smooth.
- In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until just thickened, about 1 minute.
- Whisk in the red pepper puree and cook until just thickened, 1 to 2 minutes more.
- Strain the sauce, discarding any solids, and keep warm.
- Carve the chickens and transfer to plates.
- Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.
